A classic comfort dessert best enjoyed on those days when you want to serve up some warming nostalgia.
Preheat your oven to 180°C (350°F) or gas mark 4.
In a large mixing bowl, combine the self-raising flour, Tate & Lyle Golden Caster Sugar, shredded suet, and a pinch of salt. Mix well to ensure everything is evenly distributed.
Gradually add the milk to the dry ingredients and mix to form a soft dough. You may not need all of the milk, so add it a little at a time until the dough comes together.
Lightly flour a clean surface and roll out the dough into a rectangle about 0.5cm thick.
Spread the jam evenly over the surface of the dough, leaving a small border around the edges.
Carefully roll up the dough, starting from one of the longer edges, to create a Swiss roll shape. Seal the edges by pinching them together.
Place the rolled dough onto a sheet of parchment paper and wrap it tightly, twisting the ends like a Christmas cracker.
Transfer the wrapped dough to a baking tray and place it in the preheated oven. Bake for approximately 40-45 minutes until the pastry is golden brown and cooked through.
Remove the jam roly poly from the oven and allow it to cool for a few minutes. Unwrap the parchment paper and transfer the roll to a serving dish.
Once cooled dust the jam roly poly with Tate & Lyle Icing Sugar, slice and serve warm with custard or cream.
Ingredients – 8 items
Self raising flour
Golden caster sugar
Vegetable or beef suet
Pinch of salt
your choice of flavour
or custard to serve
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